Shortbread apple tart

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 300 g sweetcrust pastry (pâte sablée)
• 2 1 kg apple
• 3 300 g stewed apple (compote)
• 4 20 g apricot glaze (optional)
• Total weight: 1,600 grams

Times:

Preparation	Cooking	Start to finish
40 min.	40 min.	1 hour 20 min.

Step by step recipe

1	Spread with 300 g sweetcrust pastry (pâte sablée), then line a 20 cm (8") diameter circle or tart tin. If using a circle, place on a sheet of baking paper on a baking sheet. Place in the fridge.
2	Peel 1 kg apple, cut into 2 or 4 pieces and remove the core.
3	Remove your mold from the fridge, and pour 300 g stewed apple (compote) into the bottom in an even layer.
4	Preheat oven to 180°C (360°F). Garnish with the apple slices, pressing them down tightly (there should be lots of them, it's much better).
5	Place low in the oven and bake for approximately 40 minutes at 180°C (360°F).
6	If possible, brush the tart with apricot glaze as soon as it comes out of the oven.
7	Let cool before serving.

Remarks

As is often the case with apple desserts, if possible, choose slightly tart apples (reinettes, etc.), or a mixture of different varieties, for an even tastier tart.
10 minutes before the end of baking time, you can sprinkle the top of the tart with small pieces of butter and/or a tablespoon or two of caster sugar.

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